FAT FREE CORN CASSEROLE

Ophelia Autrey
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cans cream style corn
  • 6 Egg Beaters®
  • 1/2 bell pepper, chopped
  • 1/2 medium onion, chopped
  • 1 package Mexican cornbread mix
  • 1 package Butter Buds®
  • 2 cups Cheddar cheese (fat free), grated

Chop onion and bell pepper in food processor. Mix all ingredients except cheese. Pour into 13 x 9 inch casserole dish. Bake at 350 degrees for 30 to 40 minutes until firm. Sprinkle with grated cheese and allow to melt.

Serves 10 to 12.



IN LOVING MEMORY OF
KATHLEEN T. BAIRD

Given by
Bobbie R. Miller





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